Orange Salad (insalata di arance) is a vibrant citrus dish that highlights the tang of oranges, with optional crunchy fennel and aromatic hints of fresh herbs. This refreshing salad is a classic of Sicilian home cooking—just right as an appetizer and perfect as a side, especially in the winter months when citrus is at its peak.
Orange Salad (Insalata di Arance)
Ingredients
- 6 blood oranges or other tart orange varieties
- 1 small fennel bulb, thinly sliced (optional)
- 1 small red onion, spring onion or chives, thinly sliced (optional)
- 1 small bunch of flat-leaf parsley, chopped (optional)
- Extra virgin olive oil
- Freshly ground black pepper
Instructions
- Peel the oranges, removing all the white pith, and cut them into bite-sized pieces. Remove any seeds.
- Place the orange pieces in a salad bowl.
- If using, add the fennel, onion (or chives) and parsley.
- Drizzle with extra virgin olive oil and season with freshly ground black pepper.
- Mix gently to combine all the flavors.
- Let the salad rest for about 15 minutes at room temperature, then toss again and serve.
Grandma & Aunties’ Kitchen Wisdom:
«Letting the salad rest brings out the best of the citrus flavors—don’t skip that step! And if you add fennel, make sure it’s fresh and crunchy for the perfect texture contrast»
